Making Chocolate Cookies With Cream Cheese Filling - These Chocolate Cookie Cheesecake bars are made with a soft chocolate chip cookie bark, filled with a real fill cheesecake, and complemented by an even larger mass of chocolate chip cookies! A rich and unique gift!
Hello again! Sugar Spun Sam Perform here with another sweet gift for you this month!
Today's dessert comes from my little obsession with chocolate chip cookies. It's a problem ... this obsession is the harm of my favourite recipe for cookie chocolate chips, my edible cookie dough recipe and in 10 extra pounds that just cannot shake no matter how hard I run in the hallway the chocolate chips will not stop (calling me by my name).
Ingredients
1 ½ flour for each use
½ teaspoon of baking soda
¼ teaspoon of salt
½ cup (1 bar) Neutralizes salted butter, softens
½ cup of brown sugar
⅓ cup granulated sugar
1 big egg
1 teaspoon vanilla extract
1 cup mini semicircular chocolate chip
1 pack (8 ounces) of steep, softened cream cheese
⅓ cup granulated sugar
1 big egg
1 teaspoon vanilla extract
Method
Preheat the oven to 350 ° F. Wipe a 9-inch square skillet lightly.
In a small bowl, mix the flour, baking soda and salt. leave aside.
In a large bowl, mix the butter, brown sugar and ⅓ cup of white sugar Beat the egg and vanilla.
Add the flour mixture, mix the hand to avoid the powder and then mix at low speed until they combine well. Add the chocolate chips.
Push half of this dough on the bottom of a 9-inch square mould.
Dough Roll rest cookies in a rectangle about 8 to 9 inches between two sheets of wort or parchment. Leave aside and cool down briefly while preparing the filling.
For filling: mix the cream cheese and ⅓ cup sugar until smooth, then stir the vanilla and egg. Pour the filling over the biscuit dough into the pan.
Cut the dough square into smaller squares from 1 ¼ to 1 ½ inches. Place the pieces evenly at the top of the filling. (The cookie layer will expand as it is baked).
Bake for 25-30 minutes or until golden brown. Let it cool down completely, and then relax. Cut into squares to serve.
For the chocolate chips cookie segments of these cheesecake bars, I used a favourite classic recipe. I wanted to use a recipe soft (not crisp) cookies to cookie section was easy to bite and cut.
Because you should be in the refrigerator, obviously the part of the cheesecake, it is important to take into account, and if you try to replace a cookie recipe with chocolate chips, you could end up with a layer of hard nut like stone and it is very difficult to bite or cut, this is definitely not what you want!
Cheesecake for these chocolate chip cookies is very simple to make and very rich and creamy (as should always be the cheesecake). As with all my cheesecake recipes, it uses a small amount of cream to really get the full flavour in these bars.
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